Decorator Buttercream Icing
photo by Marg (CaymanDesigns)
- Ready In:
3 1/2 cups
- Cream butter and shortening then add vanilla.
- Add sugar a cup at a time beating on medium speed.
- Add milk 1 Tbls. at a time and beat on high until completely blended.
- TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.
Questions & Replies
I am on a mission to find the best frosting for my baby's birthday party...so I am going to be really hard on this recipe (that's why it gets 4 stars instead of 5). In terms of its ability to hold shape it gets 5 stars-for sure! And, yes, the flavor is not shortening-y which is great. The only "problem" I have with it is that it is super sweet...and that is coming from someone with a major sweet tooth. I did cut it with salt in the vanilla as suggested but it was still pretty sugary for me. Otherwise this is awesome! Thanks Marg....
This was great for piping. I am still not crazy about the flavor of shortening based frostings though, hence the 4 stars. Works great for decorating so will used again for that! I may decrease the amount of shortening next time to help with the flavor for me. Or may some butter flavored shortening would help. Hmmmmm that's a thought. :) I have been using the butter flavored shortening for awhile now. It will play with your colors but the flavor is good. Update: 2008 I noticed the icing seemed off for a while now. I was nosing through some cake sights and noticed a mention of Crisco changing the fat content. People were saying it really changed their icing recipes so they switched to the cheaper shortenings and it fixed the problem. Well I did the same and now only use shortenings that haven't removed the trans fats. I know it is bad for you but hey how often to do you eat cake right?
In an overly ambitious moment of hubris, I offered to make a cake serving 25 people for a baby shower, Mom is a superb baker and decorator and I have assisted her many times but this was my first time striking out on my own. I made a double batch of this one to cover a two layer 10 by 13 cake and had plenty to do a crumb layer, frost the cake and do a fair amount of adornment (the cake had a fruit filling but would have had enough icing for a fill layer.). The icing was a hit in terms of ease and flavor, It was just the right consistency for frosting and piping; soft enough for movement but firm enough to hold body and shape. Taste was also sensational creamy and smooth, buttery and silky. I used half clear vanilla and half bakery essence in mine. Not a thing I could say but thank you for sharing.
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With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.